Biospringer has been shaping the world of yeast-based ingredients for over a century. What makes your approach to flavour innovation stand out in today’s plant-based food market?
Biospringer’s approach to flavour innovation stands out in today’s plant-based food market because of our deep expertise in yeast-based ingredients, combined with a relentless commitment to research, sustainability, and culinary excellence.
With over a century of experience and the strong backing of the Lesaffre Group, we harness the power of yeast and other microorganisms to develop natural, vegan-friendly solutions that meet the evolving needs of the food industry. Our investment in R&D, coupled with a global network of production facilities, ensures we remain at the forefront of innovation.
Fermentation-based solutions offer endless possibilities, from enhancing the taste of plant-based foods to improving their nutritional profiles. We understand that flavour is deeply tied to culture, which is why we have five culinary centres worldwide dedicated to crafting regionally tailored solutions. By combining science, technology, and culinary artistry, we help food manufacturers create plant-based products that are not only sustainable but also delicious and satisfying. (Antoine Thomas)
What are you most excited about at Bridge2Food Europe 2025, and why did Biospringer decide to participate in this year’s event?
When you think about a plant-based food & beverage network with both global leaders and emerging innovators, Bridge2Food is the first name that comes to mind. This event provides a 360° perspective on the latest developments in alternative proteins and plant-based food markets, making it an essential gathering for industry pioneers.
At Bridge2Food Europe, we’re particularly excited to engage with experts across the value chain—from ingredient suppliers to food manufacturers and technology providers. The opportunity to network, share insights, and explore collaborations allows us to stay ahead of market trends, discover groundbreaking products, and identify new synergies that drive innovation.
For Biospringer, this event is also a unique platform to showcase our natural, fermentation-based solutions that enhance the taste, nutrition, and functionality of plant-based foods. As consumer expectations evolve, we are committed to providing clean-label, sustainable ingredients that help brands bridge the gap between health, sustainability, and indulgence. By participating in Bridge2Food Europe, we reaffirm our dedication to shaping the future of alternative proteins and working together with industry leaders to build a more flavourful and sustainable food system. (Jatin Sharma)
What can attendees expect to learn from your upcoming session about the role of yeast-based ingredients in plant-based flavour, and why is this such a timely discussion for the industry?
Fermentation is one of the most powerful and versatile processes in food production, with a history spanning millennia. At Biospringer, we’ve been pioneering yeast-based ingredient innovation for over a century, continuously exploring the complexity of our products to unlock new possibilities.
In our upcoming session, we’ll dive into one of the most critical and challenging aspects of plant-based foods—taste and flavour. Achieving an authentic, enjoyable sensory experience remains a major hurdle for plant-based formulations, and we’re excited to share our latest insights on how taste receptor technology is shaping the future of flavour.
Attendees will gain a deeper understanding of how Biospringer’s natural yeast-based solutions can help overcome common formulation challenges, such as blocking bitterness from plant-based proteins or sweeteners, while enhancing umami, mouthfeel, and overall richness. Through a science-driven approach, we’ll explore strategies that target key compounds to create plant-based foods that are not only sustainable but also truly satisfying.
This discussion is more relevant than ever as the demand for clean-label, flavorful, and nutritionally balanced plant-based products continues to rise. We look forward to sharing our expertise and helping brands elevate the taste experience for the next generation of plant-based food and beverages. (Antoine Thomas)
At Biospringer, innovation in yeast-based ingredients is always evolving. Is there a recent project or innovation that you would like to share?
2024 and early 2025 have been fantastic for Biospringer, as we have introduced multiple global innovations designed to enhance the taste and nutritional quality of plant-based products:
- Springer® Mask 102- is a natural, vegan-friendly solution that uses fermentation to block bitterness and helps neutralize off-notes for a cleaner taste experience. Additionally, it has an impressive effect on lingering sensation and does not bring any new taste (at recommended dosage) to plant-based foods & beverages.
- Springer® Cocoon 4105- is a versatile solution providing a rich kokumi effect, adds richness or mouthfulness that contributes to a more satisfying and complex taste experience, hence, no need for artificial additives or other enhancers. Moreover, it intensifies the perception of salt/fat without adding salt/fat.
- Springer® Proteissimo™ 102- A natural fermentation derived yeast protein designed to meet nutritional & functional needs of plant-based foods industry. It is sustainable, complete protein with all essential amino acids, PDCASS of 1.0 & has a clean-taste, does not bring any unwanted off-flavors and does not impact the color of finished products.
And finally, MAXAROME® Prime- a specialty yeast extract including taste-building components that enrich overall flavor and intensify salty, meaty and umami taste – to meet whatever taste profile you desire. (Jatin Sharma)
With experts from across the alternative protein industry attending Bridge2Food Europe 2025, what types of partnership opportunities is Biospringer looking forward to?
At Bridge2Food Europe, Biospringer is excited to engage with experts and innovators across the alternative protein ecosystem to foster meaningful collaborations. As a leading provider of yeast-based ingredients, we see immense potential in partnerships that drive innovation in plant-based, fermentation-derived, and hybrid protein solutions.
We are particularly interested in working with food manufacturers, startups, and research institutions to enhance the taste, texture, and nutritional profile of alternative proteins. By leveraging our expertise in yeast and fermentation, we aim to help brands overcome formulation challenges and create clean-label, sustainable, and delicious products that appeal to modern consumers.
Additionally, we welcome opportunities to collaborate with technology providers and ingredient suppliers to explore new synergies in functional and sensory improvements for plant-based foods. By joining forces with key players in the industry, Biospringer is committed to accelerating the shift toward a more sustainable and diverse protein future. (Antoine Thomas)
As plant-based foods continue to evolve, what’s one major trend or challenge you see shaping the future of taste and texture?
The main challenge remains the same, consumer repurchase is driven by authentic taste, flavour, and texture. While sustainability and nutrition play a growing role in purchasing decisions, delivering a rich, satisfying sensory experience is what ultimately keeps consumers coming back. This means enhancing mouthfeel, umami depth, and authentic meat- or dairy-like notes, while also minimizing off-notes—all at a price point that ensures plant-based products remain accessible.
Another major challenge shaping the future of new innovative finished products is the balance between health and indulgence. As demand for cleaner labels grows, food & beverage manufacturers are seeking ways to reduce fat, salt, and additives while preserving the sensory qualities that make products enjoyable. Achieving this without compromising taste is no small feat.
At Biospringer, we believe fermentation-based solutions can play a crucial role in addressing these challenges. Our yeast-based ingredients naturally enhance flavour, improve mouthfeel, and round off plant-based formulations—without the need for artificial enhancers. By working closely with manufacturers, we help create plant-based products that are not only nutritious and sustainable but also delicious and satisfying.
Ultimately, the future of plant-based foods will be defined by how well we bridge the gap between health, sustainability, and sensory enjoyment—and Biospringer is committed to leading this transformation. (Jatin Sharma)
Thanks for taking the time to chat with us! We’re excited to welcome Biospringer to Bridge2Food Europe 2025—any last comments before we see you in The Hague?
As one of the “Insights Leaders” at this year’s Bridge2Food Europe 2025, we are truly excited to engage in meaningful discussions with industry leaders, innovators, and changemakers in the plant-based sector. This event provides a fantastic opportunity to exchange ideas, share expertise, and explore new ways to drive the growth of alternative proteins. (Antoine Thomas)
See you in The Hague—let’s build the future of plant-based together!